Peanut Butter Chip Truffles

Though Celebration Generation only uses more traditional choices for our consumer truffles, we have developed a series of recipes using chocolate chips. Chocolate chips are a highly unusual medium for truffle making, but they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $4.00/30 truffles.

Peanut Butter Chip Truffles

Peanut Butter Chip Truffles

10 oz Reese peanut butter chips
1/2 cup heavy whipping cream
2 tbsp butter

Place peanut butter chips into a glass mixing bowl, and put aside.

On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat.

Pour hot cream mixture into bowl of peanut butter chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chips and cream until all of the “chocolate” is melted, and the cream has disappeared into it – it should be smooth.

Cover with plastic wrap, preferrably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the ganache as quickly as possible, or it will melt. Then, roll them and eat them!

* Stuff to roll them in: There are many ways to finish off truffles. For variety, you can have several different finishes available, all in their own bowls. Some options include: cocoa, confectioners/icing sugar, coconut (toasted or not), cinnamon sugar, finely chopped nuts, finely chopped chocolate covered espresso beans (especially for the dark chocolate espresso truffles, below!)

Another option is to have a bowl of melted chocolate chips ready for dipping. Melt a second bag of chips in a double boiler, or just slowly in the microwave, stirring frequently and making sure it doesn’t burn. Using a toothpick, fork, or fondue spear, gently dip each rolled truffle center into the elted chocolate. Allow excess chocolate to drip off, then place on a sheet of waxed paper to cool and harden.

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